Malfatti (Italian Spinach Ricotta Dumplings)

Malfatti are rustic Italian dumplings made with spinach, ricotta, and Parmesan. Soft, tender, and deeply comforting, these dumplings are traditionally served with a simple tomato sauce or tossed in butter and sage for an elegant yet homey meal.

Why You’ll Love This Recipe

• Light and pillowy texture—softer than gnocchi
• Simple, wholesome ingredients
• Versatile sauce options like tomato or brown butter sage
• Freezer-friendly and great for make-ahead meals
• Authentic Italian comfort food

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Dumplings

• Fresh spinach or thawed frozen spinach
• Ricotta cheese (well-drained)
• Parmesan cheese (finely grated)
• Egg
• All-purpose flour or semolina (as needed)
• Salt
• Black pepper
• Ground nutmeg

For serving (optional)

• Tomato sauce (homemade or store-bought)
• Butter and fresh sage leaves

Directions

1. Cook spinach until wilted, then drain and finely chop. Squeeze out as much moisture as possible.
2. Drain ricotta thoroughly using a cheesecloth or fine sieve.
3. In a bowl, combine spinach, ricotta, Parmesan, egg, salt, pepper, nutmeg, and a little flour. Mix until just combined.
4. Shape into small dumplings using two spoons or lightly floured hands. Roll in flour if needed.
5. Gently boil in salted water. When dumplings float (2–4 minutes), they’re done.
6. Serve with warm tomato sauce or sauté in butter with sage and top with more Parmesan.

Servings and timing

• Serves: 4–6
• Prep time: 30 minutes
• Cook time: 15–20 minutes
• Total time: ~50–55 minutes

Variations

• Use Swiss chard or kale instead of spinach
• Swap tomato sauce with brown butter and crispy sage
• Mix in lemon zest or herbs for a flavor boost
• Pan-fry after boiling for added texture

Storage/reheating

• Store cooked malfatti in the fridge for up to 3 days
• Freeze uncooked dumplings on a tray, then transfer to a bag; boil from frozen
• Reheat gently in sauce on the stovetop, not microwave, to maintain texture

FAQs

What does “malfatti” mean?

It means “badly made” in Italian—a nod to their rustic, imperfect shapes.

Can I use frozen spinach?

Yes, just thaw completely and squeeze out as much water as possible.

Do I need to drain the ricotta?

Yes, excess moisture can cause the dumplings to fall apart.

Can I make them gluten-free?

Yes, substitute with gluten-free flour or almond flour, though texture may differ.

Will they fall apart while cooking?

If the mixture is too wet or the water is boiling too hard, yes. Keep the mixture firm and simmer gently.

Can I bake malfatti instead of boiling?

Yes, you can parboil them first and then finish in the oven with sauce and cheese.

What kind of sauce goes best with malfatti?

Tomato sauce and sage brown butter are traditional and delicious.

How far ahead can I make them?

You can shape them up to a day in advance and keep them chilled or frozen before cooking.

Can I add herbs or spices?

Absolutely—try parsley, basil, or lemon zest for added flavor.

Do they need a lot of flour?

No—use just enough to bind the mixture. Too much flour can make them heavy.

Conclusion

Malfatti are a delightful expression of rustic Italian cooking—tender, flavorful dumplings that feel fancy yet familiar. Whether served in a tomato sauce or a butter and sage glaze, these spinach and ricotta dumplings are a satisfying and elegant dish that’s perfect for weeknights or special occasions. Give them a try and enjoy a taste of Italy from your own kitchen.

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